Byuzgurlu berek

Category: Bakery products

Kitchen: turkish

Ingredients
Filo dough
Water	100-120 ml
Salt	Pinch
Soda	At the tip of a knife
Olive oil	3 tbsp. l or 35ml
Flour	250 g
Fill
Milk	50 ml
Olive oil	25 ml
Water	100 ml
Filling:
Olive oil	50 ml
Large onion	2 pcs
Boiled potatoes (mashed potatoes)	1-1.5 pcs
Ground beef	350 g
Dill / parsley to taste
Salt and black pepper to taste

Cooking method

Thanks to the author for the recipe.
See the whole dough preparation process here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362639.0
The filling in this case is meat. You can make cottage cheese and fruit (only without excess moisture and squeeze the fruit)
I took the recipe for the dough from the link on page 3, but in my opinion there is too much water. 100 ml would be enough.
1) The dough stretches best when cold. At first I "forgot" it for half an hour on the table after the Refrigerator and it was torn more often, and of course my hands were untrained. As soon as I put the second portion back in the refrigerator and took it out after half an hour - everything worked out
2) everywhere they write what to stretch from the center to the edges or do not write. I would like a detailed comment from the author. I started the same way, but in the end the edges were stretched worse and everything looked like a parachute. I took a ball the size of a ping pong ball. But the size is too small. We need more. The next lump was 1.5 times larger and became more comfortable. First with a rolling pin and then in hands. In the end I adapted. I started not from the middle, but from stepping 1/3 from the edge, then evenly to the middle and to the edge of the hand moved. At the same time, I fingered the dough with my hands so that it rotated along the axis. It turned out to stretch almost to the state of parchment. I used flour in the process.
3) it is still unclear how to wet with filling: quantity, on both sides of the petal or not, etc. I moistened everything and apparently a lot of fishnet pies did not work out - the dough began to creep out from the liquid. As a result, I made the last two pita breads as the bottom and the roof and put 4 pies between them. Filling is convenient to "glue" the edges of the petals.
4) after cooking, it is better to wipe the minced meat with a blender to remove lumps
5) baked in the oven until golden brown at 180 '
6) a couple of minutes before cooking, mixed the rest of the filling with the yolk